Instant Pot Brisket
Servings: 6
Calories:
Equipment
- Pressure Cooker / Instant Pot (6qt or larger)
Ingredients
Homemade BBQ Sauce
- 1 ½ cups ketchup
- ½ cup apple cider vinegar
- ½ cup filtered water
- ¼ cup brown sugar
- 2 tbsp Worcestershire
- 2 tsp liquid smoke
- 2 tsp mustard powder
- 1 tsp onion powder
- 1 tsp smoke paprika
- ½ tsp black pepper
- ¼ tsp ground cayenne pepper
Rub Seasoning
- 2 tbsp brown sugar
- 1 tsp smoke paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp salt
- 1 tsp cumin powder
- ½ tsp black pepper
Meat
- 3-4 lbs beef brisket
- 1 cup beef broth unsalted or low-sodium
Instructions
- Combine all the BBQ sauce ingredients together and mix well. Set aside. Optional: favorite store bought BBQ sauce can replace in this step.
- Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat.
- Pour the beef broth in the instant pot.
- In a small bowl: combine all the dry rub ingredients together and mix.
- Rub the dry ingredients on both sides of the brisket.
- Place the brisket in the cooker (IP).
- Pour the BBQ sauce over the brisket.
- Place the lid on. Pressure cook on high for 20 min per-pound and natural release for 20 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.
- Transfer the brisket to a plate/cutting board. Cover with aluminum foil.
- Press the sauté setting on high. Simmer the sauce for 15-20 minutes or until it thickens.
- Slice the brisket.
- Plate the brisket and cover with BBQ sauce.